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How did the egg get into the coffee? Hanoi. The 1940s. An elegant hotel bar. And an ambitious barkeeper with a little problem: milk. Or rather the lack of it. Back in those days it was hard to get in this part of the world. What does a smart barkeeper do? He sits down and turns a makes a virtue of necessity. The idea: make more of what's left of the condensed milk by adding egg yolk. After all, there is no shortage of eggs back then, in Vietnam. He stirs it together and foams it up. Adds a little sugar. Tastes it. Smiles. Damn, he thinks, this almost tastes like liquid Tiramisu. The only thing that's still missing is a name. He doesn't take any detours and calls it: cà phê trúng. Egg Coffee. Try it. How about right here and now?